Savory, cheesy, and pumpkin-y, these rice balls are everything you never knew you

DairyFree GabrielleSt


Pumpkin Sage Rice Balls [Vegan] Ingredients 2 1/2 cups cooked white rice Generous 3/4 cup pumpkin puree 2 tablespoons nutritional yeast 1-2 tablespoons vegan parmesan  2-3 tablespoon fresh sage, minced 3/4 cup vegan mozzarella  1/2 teaspoon cinnamon 1 cup flour 1 cup panko breadcrumbs Vegetable oil, to deep-fry 1 clove garlic, minced 1/2 scallion minced 1 teaspoon sea salt Preparation To make the rice balls, mix together 1/2 cup flour, sage, vegan parmesan, nutritional yeast, and cinnamon. Add the pumpkin, minced garlic and onion, then toss the mixture on top of the cooled rice, folding in the mixture. Do not mash the rice. Place oil in a large pot and set to high. Create two bowls, one with the bread crumbs and another with 1/2 cup the flour. Place the vegan mozzarella in the center and shape the ball around it. Lightly coat with flour then panic and set aside to fry. When the oil is 350°F, add the balls, 1 at a time. Fry each for around 1 minute on all sides, turning it until evenly golden brown all over. Carefully remove balls from oil and let drain on a cooling rack above paper towels until cool enough to handle. Repeat with the remaining rice balls. Serve warm and top with fresh sage.
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GabrielleSt DairyFree

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